Sweet sweet Friday: Berry Gratin

There used to be a dreadful infomercial on TV here called Food In A Minute, where a presenter with a rictus grin showed how to create “delicious family meals” with frozen hash browns and tinned mince. I don’t go in much for that kind of palaver or indeed the sorts of books that claim you can whip up dinner for six in 24 minutes, leaving you time to pleat paper napkins and arrange the carnations.

All that said, it is taking me longer to write this post than it will take you to make this unbelievably good pudding. I could go on about how there is an amazing textural contrast between juicy berries, silky creme fraiche and a crisp sugar crust, but we’re busy people.

Busy Berry Gratin
This amount makes enough for four (or enough for three, with some left for you to sneakily eat for breakfast tomorrow morning).

Preheat the grill. Take a flat gratin sort of dish and tip the berries into it. Smooth the creme fraiche over the top, then sprinkle over the sugar in an even layer. Put under the grill for about three minutes until caramelised – be careful, it can scorch very easily (as shown in the photo above). Take to table. Eat slowly.

What a brilliant idea – a bit like a large crème brulée. I have half a tub of crème fraîche in the fridge and have just bought some new crop rhubarb which is asking to be used in something like this. I really must give it a go … and soon.Thank you!hopeeternal'Meanderings through my Cookbook'

I did it! Well, attempted this dish for our sweet, sweet Friday dessert. Just tried to grill – or broil as they call it over here – with the oven door shut. Oh dear… next time I might have to put husband in the kitchen with one of your recipes instead xoxox